Lengua en Salsa

Ingredients

Beef tongue

1 (about 2-3 pounds)

Water

enough to cover the tongue

Salt

to taste

Black pepper

to taste

Fresh cilantro

1/4 cup, chopped (for garnish)

Jalapeño peppers

2, chopped (adjust for spice preference)

Tomatoes

4 medium, chopped

Garlic

3 cloves, minced

Onion

1 medium, diced

Olive oil

2 tablespoons

Lime

1, juiced (for serving)

Instructions

1. Begin by rinsing the beef tongue thoroughly under cold water. Place it in a large pot.
2. Add enough water to the pot to fully cover the tongue. Bring the water to a boil over high heat.
3. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 4 hours, or until the tongue is tender and easily pierced with a fork.
4. Remove the tongue from the pot and allow it to cool slightly. Once it is cool enough to handle, peel off the tough outer skin and slice the tongue into thin pieces.
5. In a large skillet, heat the olive oil over medium heat. Add the diced onions and sauté until they become translucent, about 5 minutes.
6. Stir in the minced garlic, chopped tomatoes, and jalapeños. Cook until the tomatoes break down and the mixture becomes saucy, about 5-7 minutes.
7. Add the sliced beef tongue to the skillet, seasoning with salt and pepper to taste. Mix well to coat the tongue in the sauce.
8. Cover the skillet and let it simmer on low heat for an additional 30 minutes, allowing the flavors to meld and the tongue to heat through.
9. Before serving, garnish with freshly chopped cilantro and a squeeze of lime juice for added brightness. Serve warm with tortillas or rice.